Search results

I have been having this reoccurring problem with dms flavors in almost all of my American wheats. I keep getting these canned corn and other vegetal flavors in these pretty straight forward 50% domestic 2 row and 50% wheat recipes. I have never had any of these flavors in my German wheats (...

I have 2 sets of ph test strips. One that ranges from 4.6-5.8 and another from 2.8-4.4 that I bought to test my starsan. When I tested the starsan the color of the paper was bright yellow on both ph strips, but there was no color that matched it on either package. I just Want to be able to test...

I want to bottle condition a tripel I'm making. Since I started using the beer gun my bottling bucket and wand have gotten nasty from neglect. Does anyone have experience with using the beer gun to fill bottles? I was thinking of transferring to a keg, stirring in the sugar, and then applying...

I just ordered my march pump and am wondering what fittings to get. I've seen the threads here where people are using brass stainless or the hi temp plastic qd's. I for now the only thing I will be using it for is a whirlpool IC, do I need to use qd's or is there an easier way? Also I've noticed...

I don't really care for overly sweet pale ales or ipa's. I typically use 10%or less crystal malt in my recipes but have been having some body issues in my pales and ipa's .The only thing different from my previous recipes is the lack of carapils. If I use carapils in addition to the other...

Just wondering if anyone has experience with their side pickup tube. I just want to know if it sits close enough to the kettle wall to stuff a stainless scrubby there without worrying about it coming loose. And also if the blichmann hop blocker works with the side pickup. Thanks, James

I haven't been brewing long but I have been brewing frequently and have been pretty precise with my efficiency, boil off,etc. I have been formulating my recipes for 11 gallons and always boil off around 2.75-3 gallons. So starting with a 14 gallon boil i put 5.5 gallons in each fermenter...

I feel like there are a lot of great wits made in the u.s. Two of my favorites are new belgiums mothership wit and allagash white. I have been on a mission trying to create a great authentic wit and haven't come close to these two. I figured a true belgian wit should be made with unmalted wheat...

My first lager, a Marzen, has been fermenting for about 15 days now. After about 11 days i pulled a sample and my gravity was at 1.022, my expecting final gravity was 1.015 and there was a ton of diacetyl present so i bumped it up to 60 degrees slowly. After 2 days at 60 degrees i noticed no...

I'm making a starter for a 10 gallon batch of czech pils using wyeast 2278. My plan was to make 2 seperate 1.75 liter starters with 2 smack packs and then cool and decant and pitch into 2 3.5 liter starters. Well after letting the initial starter sit at 70-75 degrees for 2 days and seeing no...

Hi just finished my mash and have a quick question. I scaled my recipe for 80% eff. Just put a tiny bit less than 14 gallons in the kettle and took a gravity reading and had a preboil of 1.050 recipe says it should have been 1.042. What do i do?

I have been brewing 5.5 gallon batches in my 20 gallon kettle and my boiloff rate has been pretty high. I'm planning my first 10 gallon batch how much will my boil off rate change? Or will it stay the same?

I would like to get a starter going now to pitch in a lager tonight. I need help clearing up a few things. Do lagers require double the pitching rates if they are pitched at 70 deg and allowed to cool over night to lager temp? Also on Mr malty when i check my pitching rates for a 5 gallon batch...

I am going to be bottling multiple batches tomorrow and im wondering if i can sanitize all of my bottles in this 20 gallon non food grade bucket i have. Its clean, its one of those large tote buckets with rope handles.

I'm looking at using unmalted wheat in my wit. My last wit I used flaked wheat and malted wheat and wasn't happy with the results. From doing some research I found a cereal mash is not required for unmalted wheat as it is gelatinized at normal sacch rest temps. For a wit I also read you should...

Just wondering what the differences would be of using .25 lbs of crystal 120 vs. .50 lbs of crystal 60? I'm trying to use it for color mostly without adding too much flavor and unfermentables. Thanks, James

I want to put my taps on the side of the fridge but first want to make sure im not drilling in any cooling or electrical lines. Just wondering if I posted a link to the parts diagram of the fridge I have if someone can tell me if its safe to drill on the side ( right side of fridge if facing...

What is the easiest way to make a starter for a 10 gallon batch? Mr Malty says I need roughly 5 liters of starter about 400 billion yeast cells. Can I just make a 4 liter starter and pitch 1 vial and end up with 400 billion cells?

I'm looking into getting a chest freezer to use as a fermentation chamber. Does anyone know what size would be wide enough to hold a 6.5 gallon carboy? Thanks, James

So I was just cooling my starter when I realized I forgot to take my yeast out of the fridge. So I waited for my wort to cool transfered it to a well sanitized growler covered it with a well sanitized piece of foil and let it sit for 3-4 hours while my yeast warmed. What are the chances it will...